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West Coast IPA 10

260 calories
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13.5 gallons
Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 260 calories (Per 12oz)
Share: <EMBED>
Amount Fermentable PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 43.3%
13 lb American - Pilsner13 lb Pilsner 37 1.8 43.3%
1 lb Belgian - Munich1 lb Munich 38 6 3.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 3.3%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 46 0.5 6.7%
30 lb Total      
Amount Variety Type AA Use Time IBU
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 60 min 22.8
1.5 oz Nelson Sauvin1.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 20 min 17.26
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 15 min 10.56
4 oz Amarillo4 oz Amarillo Hops Pellet 8.6 Boil 5 min 10.42
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 7 days
Mash Guidelines
Amount Description Type Temp Time
44 qtInfusion152 °F60 min
24 qtsparge water until pot has 13.5 gallonsSparge170 °F10 min
Other Ingredients
Amount Name Type Use Time
2 tbsp irish moss Water Agt Boil 5 min.
Attenuation (avg):
Optimum Temp:
65 - 68 °F
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 796 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
adjust magnum to your bitter level, recirculate while cooling after boiling at 0 for 15 more minutes for last hop addition, 6 yeast needed for this one,or a good 2L starter with 1.079 gravity, use any Chico strain you want, even 05. but use enough. after fermentation keg or dry hop with 2oz Amarillo for 3 to 7 days, filter out yeast and hops with 3 micron filter or cold crash for a week before carbonation and transfer to another keg, this is defiantly a fruit bomb, "great flavor" I ended up letting this one ferment for 10 days then added dry hops directly in without a bag, started bubbling again so let that dry hop 5 days then cold crashed to settle everything, I couldn't be happier, ended up right about the 1015 mark and does have a kick :)

The name is for a type not a brand so this is not a clone of a brand
This recipe is shared.
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View Count: 2743
Brew Count: 3
Last Updated: 2016-04-20 14:58 UTC
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